The amount of spices should be added to 5 kilograms of fresh meat.
Formula 1: 1.5 package of Xinjiang mutton kebabs (produced in Wuhan), 70-90g of monosodium glutamate (with freshness of 99%, all below), 36g of refined salt, extra fresh mutton 1 package (produced in Wuhan), ginger and chives (finely cut).
Put the above raw materials into the cut meat strips, mix them evenly, marinate for 10 minute, and then skewer them with bamboo sticks and bake them.
Formula 2: thirteen spices 100g, monosodium glutamate (freshness 99%) 70-90g, refined salt 36g, extra fresh 1 bag 1, ginger onion 40g each, sugar 7g, pine meat powder 25g and red summer starch 250g.
Put the above raw materials into the cut fresh meat strips and mix well. After curing 15 minutes, it can be skewered and roasted.
Note: the dry humidity of the above two methods is that mutton skewers can absorb spices without running water. When the water comes out, it will be thin and it is not easy to maintain the flavor. When you use oil, it is better to hold a handful of meat in your hand and feel moist without water.
You can choose from two recipes, and you can mix dozens of foods.
Fried squid whiskers
Wash the squid, remove impurities such as mouth and eyes, and decompose the squid with scissors. If the squid is small, it is suggested to separate the two squid into one group.
2. Put the onion, ginger, cooking wine and squid into boiling water, cook for 15 minutes, then take out and control the moisture.
3. Take out the egg whites of the eggs, pour them into the squid whiskers and mix well.
4. Pour all the fried chicken powder into a dry dish, add a little flour and mix well. Roll the squid wrapped in egg white in the powder and wrap it full.
5. Burn the oil thoroughly, put the squid in the pot, fry until golden brown, and then take it out and put it on the plate.
Fried Chicken Fillet
Ingredients: chicken breast, bread crumbs (fresh bread), fried powder (ready-made, or prepared by yourself), whole egg liquid.
Seasoning: salt, cooking wine, oil, onion, ginger, pepper powder, Chili powder.
Practice: 1 Cut chicken breast into long strips, marinate with salt, cooking wine, pepper and Chili powder, and add minced onion and ginger.
2 Dip chicken fillet in dry powder and put it into egg liquid.
3 take out the chicken fillet and wrap it with bread crumbs.
When the oil is burned to 50% heat, fry the chicken fillet, and then the fire will force out the remaining oil. Not just starch.
Stir-fried powder is ready-made, of course, you can also make it yourself, using flour+starch+pepper+pepper powder and so on.
Fried squid whiskers with XO sauce
Ingredients: two squid whiskers, Lee Kum Kee XO sauce, ginger, garlic, pepper, salt and cooking wine.
Practice: cut the squid into flying water, add ginger, garlic and pepper to stir-fry, add squid to stir-fry, add a proper amount of XO sauce to flavor the wine. This dish goes best with wine. Ha ha!
Homemade garlic Chili sauce
Preparation materials: pepper, garlic, salt, high alcohol (note that it must be high alcohol), bottle.
Note: Do not use anything with water or oil in the whole production process! And the material cannot have water!
Preparation: Wash peppers and garlic and dry them! (Be sure to do it! ) The kitchen knife cutting board is also washed and dried!
The ratio of pepper to garlic can be determined according to personal preference. Then chop the pepper and garlic separately. Break it if you are satisfied.
Mix chopped garlic and pepper, then sprinkle with salt.
Add hard liquor. Don't put too much. If you put more Chili sauce, you will get more juice. Just put a little in moderation.
Just mix the Chili sauce well! Remember to wear disposable gloves when doing it, otherwise it will be very uncomfortable to get Chili on your hands!
Finally, put it in a bottle and seal it! Store it for a month and you can eat it! Remember not to open the bottle halfway!
Just put the prepared Chili sauce in the cupboard instead of the refrigerator. It won't break for a year! The longer the time, the better!
Of course, there is also a premise that you can't touch water or oil every time you eat Chili sauce, otherwise Chili sauce will go bad when it is touched with water or oil.
The bottle must be sealed.
(Korean Chili sauce)
Materials and dosage: 4 pots of glutinous rice flour, 4 pots of lobster sauce powder, 5 pots of Chili powder, 4 pots of salt, malt yeast powder 1 cup.
Production method:
1. Knead glutinous rice flour into a round cake with boiling water, cook it in hot water and take it out. Don't pour out the water for making cakes at this time, keep it well.
2. Cook the glutinous rice cake and put it in a copper basin. Blisters will appear when it is hot.
3. If you feel a little thick and hard, you can pour the water for making cakes into paste.
The water for making cakes is transferred to another bowl. After cooling slightly, add the water thickened by malt yeast and ferment. At this time, the water thickened by malt yeast should be prepared for overnight before making Chili sauce. Pour 4 cups of water into each cup of malt yeast powder and use it on it the next day.
5. Sieve the fermented cake water with a sieve, boil it again, let it cool, and put the lake cake into the basin. This will make the cake soft and loose.
6. After completely cooling, add Chili powder and mix well.
7. Sprinkle some lobster sauce powder on it and mix well.
8. Put the Chili sauce in a jar and put it in the sun. When the surface is dry and hard, sprinkle some salt on it. Most of them are sprinkled with salt when the surface of Chili sauce is not dry, so that salt will penetrate into Chili sauce and have an impact on the taste.